Mulberry cheese pie

Mulberry cheese pie

Introduction:

Production steps:

Step 1: make pie skin: after butter softens at room temperature, pour in low sugar flour and granulated sugar, knead with both hands until well kneaded, and the well kneaded flour looks like cornmeal.

Step 2: knead the flour well, add water and put it on the chopping board for 15 minutes. During the pie making period

Step 3: roll the loose dough into thin slices, spread the rolled dough on the 6-inch pie plate, press the dough with your hand to fit the pie plate, roll over the pie plate with a rolling pin, and crush the excess dough.

Step 4: making pie stuffing: put all ingredients into food processor, smash and stir them into a uniform and particle free paste.

Step 5: baking: use a fork to make small holes at the bottom of the pie skin to prevent the pie skin from bulging during baking.

Step 6: pour in the pie batter until 90% full, place in the lower layer of the preheated oven (180 degrees), 35 minutes, until the cheese solidifies, remove and cool.

Step 7: after the roasted cheese is cooled, squeeze mulberry jam (or other jam you like) on the surface

Step 8: slice: make afternoon tea or breakfast.

Materials required:

Low gluten flour: 80g

Butter: 30g

Sugar: 10g

Water: 20g

Milk: 50g

Light cream: 50g

Cream cheese: 50g

Egg: 30g

Lemon juice: 5g

Mulberry sauce: right amount

Note: baking with full power under the fire, half power on the fire, can bake crisp pie skin, and prevent paste pie sink. I prefer to take out the pie plate after baking and bake it at 180 degrees for 5 minutes. The pie skin is crispy. Cut off the extra pie skin and bake it into biscuits with full power (180 degrees, 15 minutes)

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor